Cut off the stems of the strawberries to make
the bottoms flat. Place them on a plate and refrigerate.

Refrigerate 10
shot glasses or other small cups.

In the microwave, melt the white
chocolate (30 seconds). If not melted, continue until chocolate is completely
melted but be careful not to overheat. The time needed differs from one
microwave oven to another. You can also use a double boiler to melt the
chocolate.

Dip the tips of the strawberries in the melted chocolate,
place back on the plate and top each strawberry with a decorating pearl.
Refrigerate.

Melt the bitter chocolate, butter and cream in a small pot
over low heat and stir until cream is smooth. Divide the chocolate cream equally
among the 10 shot glasses, and top each one with a decorated
strawberry. Refrigerate for at least 30 minutes.

Note: You can add
brandy, whiskey or orange liqueur to the chocolate cream. Another option
is to season the cream with 1⁄2 tsp. cinnamon.

Instead of the
strawberries, you can use canned cherries or crumbled chocolate.

Using a sharp knife. cut a small square
in two of the pastry squares, but don’t remove them. Place each cut square on
top of an uncut square. Brush the pastry squares with egg and bake for 20
minutes.

Meanwhile, mix cheeses together and season with cinnamon and
lemon zest.

When the pastry shells are golden, remove from oven. Remove
the small squares from the center, place half a pear in the cavity and a little
of the cheese mixture next to it. Drizzle a little of the caramel sauce around
the dish and on it and serve immediately.

Option: Use chocolate sauce or
maple syrup and add a little mint to the cheese mixture.

Pear cooked in
red wine

Halve pear and remove the seeds. Place in a small pot and cover with
red wine, 1 Tbsp. sugar and 1 tsp. of mixed seasonings such as cardamom,
cinnamon and ground cloves. Cook over low heat for 45 minutes, turning the pear
from time to time.

Caramel sauce

In a nonstick pot, cook 2 Tbsp. of sugar
over low heat, stirring constantly with a wooden spoon. When sugar is dissolved,
slowly add 1⁄2 cup water and mix until sugar dissolves completely. Continue
cooking until the caramel sauce thickens. Cool before tasting. Do not try to
taste while cooking but only after the sauce has cooled
completely.